Ramen Noodle Salad Recipe
User Reviews
5
Ramen Noodle Salad Recipe
Description
The salad features broken dry ramen noodles toasted with cashews in the oven to develop a crunchy texture and nutty flavor. Fresh shredded purple and green cabbage along with shredded carrots, snap peas, diced red pepper, and green onions provide crispness and variety in color. Mandarin orange segments add sweet juiciness that contrast the vegetables' earthiness and the salty crunch of toasted noodles and nuts.
The dressing, shaken together from rice vinegar, soy sauce, toasted sesame oil, honey, minced ginger, garlic, and cooking oil, gives a balanced blend of savory, sweet, and tangy notes with a gentle warmth from ginger and garlic. Tossing the salad right before serving ensures the noodles remain crisp, and the flavors meld.
This salad is versatile as a side for grilled dishes or potlucks, or as a light vegetarian entree. The mix of fresh vegetables and toasted elements provides a pleasing mouthfeel and varied nutrition.
Ingredients
- 2 ounce ramen noodles seasoning packet discarded or saved for another use
- ½ cup cashews bonus if they're spicy!
- 2 cups purple cabbage thinly sliced
- 2 cups green cabbage thinly sliced
- 2 medium carrot shredded with the large holes on a grater
- 1 cup snap peas cut in half
- 1 red pepper diced
- ¼ cup green onions chopped
- 3 mini mandarin orange peeled and segmented
- 2 tablespoons sesame seeds
The Dressing
- 2 tablespoons cooking oil gluten-free, if needed, each
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil each
- 1 tablespoon honey each
- 1 teaspoon ginger each, minced
- 1 teaspoon garlic each, minced
Instructions
- Preheat your oven to 400 degrees.
- Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through.
- Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
- Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 315kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 847mg | 35% |
| Potassium | 476mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4894IU | 98% |
| Vitamin C | 74mg | 82% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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